YOUR SOLIN GENERATED RECIPE
Fudgy Keto Chocolate Brownies
Indulge in these rich, fudgy keto chocolate brownies that deliver a deep chocolate flavor with a moist, dense texture. Perfect as a treat for breakfast, lunch, or dinner, these brownies combine almond flour, cocoa powder, and a touch of whey protein to balance satisfying nutrition with a decadent dessert experience.
INGREDIENTS
0.33 cup Almond Flour (40g)
2 tbsp Cocoa Powder (10g)
2 large Eggs (100g)
1 tbsp Unsalted Butter (14g)
0.25 cup Erythritol (50g)
1 tsp Vanilla Extract (5g)
1 pinch Salt (1g)
0.5 scoop Whey Protein Isolate (15g)
PREPARATION
Preheat your oven to 350°F (175°C) and line a small 8x8 inch baking pan with parchment paper.
In a medium bowl, whisk together the almond flour, cocoa powder, and whey protein isolate. Add a pinch of salt.
In another bowl, beat the eggs and mix in the erythritol until well combined. Stir in the vanilla extract.
Melt the butter in a small saucepan or microwave, then add it to the wet mixture, stirring until smooth.
Combine the wet and dry ingredients, mixing until just incorporated. Do not overmix to maintain a fudgy texture.
Pour the batter into the prepared pan, spreading it evenly.
Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the brownies to cool in the pan before cutting into squares and serving.